Ingredients 

• 2 Cups Masoor Dal
• 1/2 lb Carrots 
• 1 1/2" Piece of Ginger
• 2 Tbl. Spoon Brown Sugar
• Salt to Taste 
• 50 Gms Cooking Oil
• 2 T. Spoon Sesame Seeds
• 1/4 Cup Grated Coconut
• Bunch of Green coriander
• 1/2 Cup Besan 
• 6 to 8 Green hot chillies 
• 4 Tbl. Spoon Lime Juice 
• Pinch of Hing 
• 1/2 T. Spoon Baking Powder 
• 2 T. Spoon Muster Seeds 
• 2 Green Chillies 

• Soak Masoor Dal over night in water. 
• Next day grind Dal with 6 to 8 Hot green chillies and a piece of Ginger. 
• Grate Carrots and mix with ground Dal and Besan. 
• Add Lime juice, Sugar, Salt, Hing and Baking powder. 
• Pour the mix in a container and cook it in a Pressure Cooker. 
• When cooked let it cool down and cut the mix in to 1/2" cubes and put aside. 
• Heat cooking oil in a pan, add Mustard seeds, Sesame seeds and Hing. When done add cut cubes of Muthias and two green chillies finely chopped and mix them well stirring few times. 
• Garnish it with chopped coriander and grated coconut.